Jun 5
2009

Red Snapper Tin Foil Dinner

in Honey, Main Course, Seafood

I love a good tin foil dinner (TFD)–meat and veggies wrapped in tin foil and cooked over the hot coals of a campfire. I have some fun memories of making simple meals this way at a girls camp during the summers of my teenage years. There’s something about food cooked over a campfire and eaten out under the stars that tastes so good. Sometimes I think a setting changes our perceptions of food, and that if you were to eat the same thing while sitting at your dining room table, it just wouldn’t taste as good.

We recently pulled out some red snapper fillets to throw on the grill for dinner. As I was trying to decide what to marinate them in, I got to thinking about those campfire tin foil dinners, and I decided to cook the fillets TFD style, but on the grill. I was in the mood for some Japanese flavors, so I pulled out some soy sauce, ginger, garlic, honey and scallions, and got to work. The snapper cooked up perfectly–nice and moist. Although the setting isn’t as fun, the great thing about cooking a TFD on the grill is that it’s easier to control the heat (harder on a campfire where you have lots of hot spots and cold spots), and the tin foil packet helps seal in the moisture, and saves all the extra juices (which I like to pour over my fish and rice). We’ll definitely be doing more TFDs this summer!


Red Snapper Tin Foil Dinner
Fuji Mama
Makes 4 servings

4 small red snapper fillets (or 2 large)
1/2 cup soy sauce
3 Tbsp. honey
1 inch piece fresh ginger, minced
1 1/2 tsp. minced garlic
3 scallions, sliced

1. Using a large piece of tin foil, make a large tray (with extra foil off to one side that can be pulled over the top to seal the fish in) and arrange the fish inside in a single layer.
2. In a bowl, combine the soy sauce, honey, ginger, and garlic.
3. Pour over the fish.
4. Scatter green onions over the top.
5. Seal your tinfoil into a packet and place over medium heat on grill. Cook until the fish is opaque (no longer translucent) and flakes with a fork. The fish cooks quickly, so make sure to start checking it after about 6 minutes. Remove from grill and served with rice.

** Happy National Doughnut Day! We’ll be celebrating, will you?

{ 9 comments… read them below or add one }



Jackie June 5, 2009 at 11:37 am

You know me, not a huge seafood fan, but I'm always looking for a good easy way to cook fish for my hubbie so this will be perfect for us! We love doing foil dinners too (YAY for no dishes!) I'm sold!

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Bettina Groh June 5, 2009 at 2:02 pm

You can do the same sort of thing using parchment paper…each individual has one 12" square. Fold p paper in half triangularly. Place the meat/fish/chicken individual portion on one side of the paper…add sauces, veggies etc. Fold and tuck edges of the filled paper forming a heart. Place all the "hearts" on jelly roll pan. Bake in the oven. Works great… no pans, no dirty aluminum foil to clean for recycling!

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Frieda June 5, 2009 at 5:22 pm

Thanks for bringing back my camping tin foil dinners…this recipe definitely brings it up a notch!

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K and S June 5, 2009 at 6:40 pm

plus clean-up is so much easier too :)

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Helene June 7, 2009 at 9:53 am

This is the way I like to cook my fish. Great recipe!

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Tom June 8, 2009 at 12:09 am

thats a lot of soy.

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.*: Minty Fresh :*. June 11, 2009 at 3:21 pm

Mmmmmm!!! I did this with tilapia and it was SO GOOOOOD!!!! So fast too! Thanks so much for the recipe! :]

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Fuji Mama June 11, 2009 at 3:22 pm

Minty Fresh– I'm so glad that it turned out and that you liked it! Thanks for letting me know! :-)

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Jess July 11, 2009 at 9:04 pm

Did a variation of this last night but tilapia. SO YUMMY! Thanks for the idea Rae!

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